Hakka Braised Pork Belly (Char Yoke) 客家南乳炸猪肉

My grandmother used to cook this a lot which kind of explains why I was once a 65 kg KID! Bear in mind that I’m currently only 158 cm…so…Anyway, this dish involves deep frying pork belly and then braising the fried meat with black fungus. My grandmother would keep some un-braised yummy fried fatty pork specially for the kiddies =)

Hakka braised pork belly 客家炸肉

For those of you who are not familiar with nam yee 南乳, it is a kind of fermented beancurd also known as “soy cheese”. You can read about it here. There are many types of fermented bean curd and the most common one is probably the yellow one commonly used as a condiment to rice porridge. It is salty and has a very distinct flavour. It comes in little blocks soaked in brine with selected flavourings (spicy or non-spicy) sold in jars.

Nam yee incorporates red yeast rice into the fermentation process giving it this deep red colour and unique flavour. This type of fermented bean curd is usually used to flavour meat dishes especially really fatty meats like pork belly. Apart from Hakka braised pork belly with black fungus (客家炸肉), other common dishes are Hakka steamed pork belly with yam (客家芋头扣肉), nam yee spare ribs (南乳排骨), nam yee fried chicken wings (南乳炸鸡翼), braised vegetables (南乳炆齋) and the like.

Hakka braised pork belly 客家炸肉 2


  • 600g pork belly – cut into small pieces
  • 90g black fungus – soaked till softened, cut into small pieces

For marinade:

  • 1/2 tbs fresh coriander leaves – finely chopped
  • 1 tbs garlic – minced
  • 1 tbs Shaoxing wine
  • 1 tbs sugar
  • 1 tbs oyster sauce
  • 1 tsp sesame oil
  • 1 tbs nam yee juice
  • 2 cubes nam yee
  • 1/2 tsp 5 spice powder
  • 1 tsp baking soda
  • 1 egg
  • 1 tbs plain flour
  • 3 tbs corn flour

For gravy:

  • 3 cubes nam yee
  • 1 tbs oyster sauce
  • 2 1/2 cups water


  • Mix together pork belly and all ingredients for marinade. Leave this to marinade for about 2 hrs, overnight preferably.
  • Deep fry marinated pork belly until golden browned.
  • Place deep-fried pork belly, black fungus and all ingredients for gravy into a pot.
  • Bring to boil and lower heat to simmer for 1 hr.